1.2- Genus Durio - Durian genus+ Overview The genus Durio is in the subfamily Helicteroideae, in the family Malvaceae of the order Malvales. Durio species, collectively referred to as Durians, are a very unique and special tropical fruit. They originate from SE Asia and have for many years being considered the "King of Fruits". They can grow to over 8kg in weight, be about the size of a basketball, and are covered in variable spikes. Durio is well known as one of the sources of seasonal fruit production in Southeast Asia with its center of diversity in Borneo. Thailand, Indonesia, and Malaysia are the main Durio producers in the world. Besides having much information about the utilization and benefit from its timber and fruits as a food substance, traditionally some parts of this plant, such as leaves, bark and root, can also be used for medical purposes. This review deals with chemical constituents and the biological activities of Durio plants.+ Synonyms: 1- Boschia Korth. 2- Lahia Hassk

2- Characteristics of the Genus Durio L. - Durian genus

​ 2.1- Introduction The Durianis the fruit of several tree species belonging to the genusDurio. The name "durian" is derived from the Malay-Indonesian languages word for duri or "spike", a reference to the numerous spike protuberances of the fruit, together with the noun-building suffix -an. There are 30 recognised Durio species, at least nine of which produce edible fruit, and over 300 named varieties in Thailand. Durio zibethinus is the only species available in the international market: other species are sold only in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market. Regarded by many people in southeast Asia as the "king of fruits", the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.

2.2- Description Durian trees are large, growing to 25-50 metres (80-164 ft) in height depending on the species. Durian trees have one or two flowering and fruiting periods per year, although the timing varies depending on the species, cultivars, and localities. A typical durian tree can bear fruit after four or five years. The leaves are evergreen, elliptic to oblong and 10-18 centimetres (4-7 in) long. The flowers are produced in three to thirty clusters together on large branches and directly on the trunk with each flower having a calyx (sepals) and five (rarely four or six) petals. The durian fruit can hang from any branch and matures roughly three months after pollination. The fruit can grow up to 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species. Source: Durian - From Wikipedia, the free encyclopedia

Durian native map

3- Taxonomy of the Genus Durio L. - Durian genus

3.1- Introduction Durio sensu lato has 30 recognised species. Durio sensu stricto comprises 24 of these species. The 6 species included in Durio s.l. are now considered by some to comprise their own genus, Boschia.Durio s.s. and Boschia have indistinguishable vegetative characteristics and many shared floral characteristics. The crucial difference between the two is that anther locules open by apical pores in Boschia and by longitudinal slits in Durio s.s. These two genera form a clade that is sister to another genus in the tribe Durioneae, Cullenia. These three genera together form a clade that is characterized by highly modified (mono- and polythecate, as opposed to bithecate) anthers. The genus Durio is placed by some taxonomists in the familyBombacaceae, or by others in a broadly defined Malvaceae that includes Bombacaceae, and by others in a smaller family of just seven genera Durionaceae. Durio is often included in Bombacaceae because of the presence of monothecate anthers, as opposed to the bithecate anthers common to the rest of the mallows (and angiosperms, in general). However, the first studies to examine mallow phylogeny using molecular data found that the tribeDurioneae should actually be placed in the subfamily Helicteroideae of an expanded Malvaceae. The authors of these studies hypothesize that monothecate anthers have most likely evolved convergently in Durioneae and in the Malvatheca clade (comprising Malvaceae s.l. subfamilies Malvoideae and Bombacoideae). 3.2- Species of the genus Durio+ The 30 species of the genus Durio L.

4- The five most important species of the Genus Durio that have edible fruits

Among the thirty known species of Durio, so far nine species have been identified to produce edible fruits. However, there are many species for which the fruit has never been collected or properly described and it is likely that other species with edible fruit exist. The currently known five most important species of edible durians are:

4.1- Species Durio dulcis+ OverviewDurio dulcis, known as durian marangang (or merangang), red durian, tutong, or lahong, is a fairly large tree in the genus Durio. It can grow up to 40 m tall. The husk of its fruit is dark red to brown-red, and covered with slender 15-20 mm long spines. The fruit flesh is dark yellow, thin and deep caramel-flavoured with a turpentine odour. The fruit of this species is considered by many to be the sweetest of all durians. SynonymDurio graveolensBecc., 1889.+ Note! The species Durio dulcis Becc. was recorded in The IUCN Red List of Threatened Species 1998: e.T34565A9871175. - Major Threat: Forest clearance and degradation because of agriculture and logging are major threats to the habitat. In addition this species is suffering from some genetic erosion. The fruit is sold in local and urban markets, but the species is rarely planted because of its short fruiting period. The wood is probably one of the most important sources of durian timber in Sarawak. - See more information in: http://www.iucnredlist.org/details/34565/0

4.2- Species Durio grandiflorus+ OverviewDurio grandiflorus, commonly known as durian munjit, is a medium-sized tree up to 30 m tall. It is one of the edible species in the genus Durio, which produces the popular fruit known as Durian. The fruit of this species has yellow flesh.+ Note! The species Durio grandiflorusKosterm. & Soegeng was recorded in The IUCN Red List of Threatened Species 1998: e.T34567A9875972. - Major Threat: The species is suffering from some genetic erosion. This species has edible fruits which are collected for consumption. - See more information in: http://www.iucnredlist.org/details/34567/0

4.3- SpeciesDurio Graveolens+ Overview Durio graveolens, known as durian burung, durian kuning, durian merah, durian otak udang galah, tabelak or red-fleshed durian. It is a large tree up to 50 m (160 ft) tall. The husk of its fruit is orange-yellow, covered with pyramidal 1 cm (0.4 in) long spines. The fruit has sweet crimson-coloured flesh and a fragrance of roasted almonds. Durio graveolens resembles Durio dulcis but its fruit opens while it is still on the tree and has dark red flesh, whereas the fruit of Durio dulcis drops unopened and has dark yellow flesh. Durian suluk, also known as durian siunggong, is a natural hybrid between Durio zibethinus and Durio graveolens, and retains the flavour and texture of Durio zibethinus with subtle burnt caramel overtones of Durio graveolens. Durian simpor is a mild-flavoured, yellow-fleshed variant of Durio graveolens. Durio graveolens is a typical size for durian trees, about 50 meters tall. It has similar requirements as most durian species, although it is slightly more tolerant of higher altitudes, growing up to 1,000 meters. It has a germination rate of 95% in 5-19 days. Some studies have found that it is slightly more tolerant of Phytophthora and other common durian diseases. It is now commonly used for rootstock in commercial durian orchards. Durio graveolens grows throughout Borneo, the island of Palawan, Philippines, and on farms in Mindandao and Peninsular Malaysia. It is said to have been spotted in Sumatra as well.+ Types of Durio graveolens fruits The graveolens fruits include of the three different types: - Red-flesh: Known as durian merah, durian otak udang galah (Brunei and Sabah), durian hutan, tabelak (Sabah), durian kuning (Brunei) or sometimes durian sukang (this is more commonly used to refer to durio oxleyanus) - Orange-flesh: Durian dalit (Sabah), durian hutan - Yellow-flesh: durian simpor, durian dalit Graveolens-zibethinus hybrid: durian suluk. Source: Durio graveolens - From http://www.yearofthedurian.com/2013/05/durio-graveolens.html

4.4- Species Durio kutejensis+ Overview The species Durio kutejensis (Hassk.) Becc. is in the genus DurioL., in the tribe DurioneaeBecc., in the subfamily Helicteroideae, in the family Malvaceae of the order Malvales. Durio kutejensis, commonly known as durian pulu, durian merah, nyekak, or lai, is a primary rainforest substorey fruit tree from Borneo. It is a very attractive small- to medium-sized tree up to 30 m tall. It has large, glossy leaves, numerous large, red flowers that emit a strong carrion smell at anthesis. This species is reportedly pollinated by giant honey bees and birds, as well as bats. Cultivated in Kalimantan and experimentally in Java. The cultivation outside the native area is problematic. Fruit pulp, less sweet than that of Durio zibethinus, is eaten. The large durian fruit it bears has thick, yellow flesh with a mild, sweet taste and creamy texture similar to that of Durio zibethinus. It bears fruit late in the season. It is cultivated in East Kalimantan and has been introduced to Queensland. In Brunei, the fruit of Durio kutejensis is preferred by local consumers over that of Durio zibethinus, though the latter is the only durian species available in the international market. Synonyms Lahia kutejensis Hassk.+ Note! The species Durio kutejensis (Hassk.) Becc. was recorded in The IUCN Red List of Threatened Species 1998: e.T34568A9876029. - Major Threat: The natural habitat of this species is threatened by forest degradation due to logging and shifting agriculture and in Indonesia there is evidence of genetic erosion within populations. - See more information in: http://www.iucnredlist.org/details/34568/0

4.5- Species Durio zibethinus- Common Durian or Durian+ Overview Species Durio zibethinuswith edible fruits are called Common Durians or simply called Durians. The Durian is the fruit of several tree species belonging to the genus Durio. The name "durian" is derived from the Malay-Indonesian languages word for duri or "spike", a reference to the numerous spike protuberances of the fruit, together with the noun-building suffix -an. There are 30 recognised Durio species, at least nine of which produce edible fruit.Durio zibethinus is the only species available in the international market: other species are sold only in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.Regarded by many people in southeast Asia as the "king of fruits", the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.

+ The Culinary Uses The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked. Durian fruit is used to flavour a wide variety of sweet edibles such as traditional Malay candy, ice kacang, dodol, lempuk, rose biscuits, ice cream, milkshakes, mooncakes, Yule logs, and cappuccino. Es durian (durian ice cream) is a popular dessert in Indonesia, sold at street side stall in Indonesian cities, especially in Java. Pulut Durian or ketan durian is glutinous rice steamed with coconut milk and served with ripened durian. In Sabah, red durian is fried with onions and chilli and served as a side dish. Red-fleshed durian is traditionally added to sayur, an Indonesian soup made from freshwater fish. Ikan brengkes tempoyak is fish cooked in a durian-based sauce, traditional in Sumatra. Traditionally Bollen pastry, specialty of Bandung is filled with banana and cheese. Today Bollen durian is also available, it is pastry filled with durian. Dried durian flesh can be made into kripik durian (durian chips).Tempoyak refers to fermented durian, usually made from lower quality durian that is unsuitable for direct consumption. Tempoyak can be eaten either cooked or uncooked, is normally eaten with rice, and can also be used for making curry. Sambal Tempoyak is a Sumatran dish made from the fermented durian fruit, coconut milk, and a collection of spicy ingredients known as sambal. In Palembang, Pangasius catfish can be either cooked as tempoyak ikan patin (fish in tempoyak curry) or as brengkes (pepes) tempoyak, which is a steamed fermented durian paste in banana leaf container. In Thailand, durian is often eaten fresh with sweet sticky rice, and blocks of durian paste are sold in the markets, though much of the paste is adulterated with pumpkin. Unripe durians may be cooked as a vegetable, except in the Philippines, where all uses are sweet rather than savoury. Malaysians make both sugared and salted preserves from durian. When durian is minced with salt, onions and vinegar, it is called boder. The durian seeds, which are the size of chestnuts, can be eaten whether they are boiled, roasted or fried in coconut oil, with a texture that is similar to taro or yam, but stickier. In Java, the seeds are sliced thin and cooked with sugar as a confection. Uncooked durian seeds are toxic due to cyclopropenefatty acids and should not be ingested. Young leaves and shoots of the durian are occasionally cooked as greens. Sometimes the ash of the burned rind is added to special cakes. The petals of durian flowers are eaten in the North Sumatra province of Indonesia, while in the Moluccas islands the husk of the durian fruit is used as fuel to smoke fish. The nectar and pollen of the durian flower that honeybees collect is an important honey source, but the characteristics of the honey are unknown. Source: Durian - From Wikipedia, the free encyclopedia